In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F. Just before oil reaches 345° F. drain half of drumsticks. Add drumsticks to bag with flour mixture and shake to coat, knocking off excess. Using tongs lower floured drumsticks carefully into hot oil. Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes. Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt. Prepare remaining drumsticks in same manner.

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Recent Reviews

I used garlic and onion salt instead of salt and cumin.
I would recommend constantly turning it when it's frying so you dont burn one side.
Also with drumstick, the meat is tends to be thicker. Consider placing the lid on top to help cook it internally.

aprilguy from Atlanta GA /

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THis is super delicious and easy.

daybrook7 /

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Made this exactly
to the recipe and
it turned out
well. Made it a
second time and
accidentally added
another 1/2
tablespoon cumin to
the flour mixture.
Even better! Make
sure you allow 10-
15 minutes for
drumsticks to rest
before eating.
Goes great with
buttermilk dressing
salads to help use
up leftover
buttermilk and the
fresh tang of the
buttermilk
compliments the
chicken. NOTE:
Found it to be too
much salt/cumin
seasoning for
finishing but of
course you can
adjust to taste.

FL_VAN from Vancouver, Canada /

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Very easy. Really
good. Added some
panko to the flour
mixture and let the
drumsticks set
after dredging
while the oil
heated. Will
definitely make
again - esp. since
I want to try it
with the lime
wedges as someone
else suggested.